The mission of the journal is to bring together thought, academic research and corporate practice in all areas of Food Engineering in a reader-friendly format. The aim of the journal is to publish high quality peer–reviewed articles in the area of Food Engineering. The research published in the journal is practically relevant, so that the results are useful for managers in leadership roles related to projects, programs, and portfolios. Therefore, both theoretical and managerial implications of the research need to be considered. In other words, the journal seeks great contributions to both theory and practice, and strongly value both rigor and relevance.


The Editors reserve the right to reject article(s) without sending them out for review. Submitted articles must be within the scope of the journal. All summitted articles go through a double-blind peer review policy🔗 Articles for the regular issue can be submitted🔗 electronically round the year. The scope includes (but not limited to) the following topics related to Food Engineering:  

  • Novel Processes and Novel Concepts in Food Engineering
  • Engineering Properties of Foods 
  • Engineering Properties Food Physics 
  • Engineering Properties Physical Chemistry
  • Food Processing
  • Food Measurement
  • Food Control
  • Food Packaging
  • Food Storage
  • Food Distribution
  • Food Engineering
  • Aspects of the Design and Production Novel Foods
  • Food Service and Catering
  • Design and Operation of Food Processes
  • Food Plant and Equipment
  • Economics of Food Engineering
  • Food Microstructure Development and Characterization
  • Heat, Mass Transfer and Fluid Flow in Food Processing
  • Food Biotechnology
  • Heat, Mass Transfer and Fluid Flow in Food Processing